Date: Sun, 13 Jul 1997 14:37:14 -0700 (PDT)
-------------- BEGIN bread-bakers.v097.n046 --------------
001 - "KAR" - Fw: Sweet Potato Rolls - MM
002 - bbriscoe@infolink.morris. - grain mills
003 - Sue B
Subject: Fw: Sweet Potato Rolls - MM
Date: Sat, 5 Jul 1997 21:56:07 -0400
Hi All!
Hope everyone had a great Fourth! I made these in the Kitchen Aid - kneaded
about 10 minutes. The dough seemed to take a little less flour and more
water oddly enough for South Florida. They make pretty big rolls - I made
them in muffin tins. They rose alot in the oven and were very tender. Hope
they come out as well for you. Apologies for the cross posting. Oh, I
used
bread flour.
Happy Baking - Kim
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sweet Potato Rolls
Categories: Breads
Yield: 24 servings
1 c Sweet potatoes, mashed
3 tb Fleischmann's Lower Fat
-margarine, melted
1 pk Yeast, rapid rise
1 1/4 c Warm water, 110-115 degrees
1 lg Egg
1 ts Morton's Lite Salt
3 tb Sugar
5 c Flour
Blend potatoes with melted margarine. Dissolve yeast in 1/2 cup warm
water. Combine potatoes with egg, salt, sugar & yeast mixture. Add
flour alternately with remaining 3/4 cup water, mixing until well
combined. Turn onto a well floured board & knead. Place in a bowl
coated with Pam. Cover & allow to rise 1 hour in a warm place. Divide
dough into 24 pieces & form into rolls. Place on a baking sheet
coated with Pam & let rise in a warm place for 30 minutes or until
doubled in size. bake at 425F for 15-20 minutes.
Per roll: 121 cal, 1.3 g fat (9.4%), 9 mg chol, 67 mg sod.
Recipe by: A Trim & Terrific Louisiana Kitchen/ Holly Clegg
MMMMM
"Politeness; n. The most acceptable hypocrisy"
-Ambrose Bierce
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From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe)
Subject: grain mills
Date: Sun, 6 Jul 1997 12:02:19 +0100
Hello, bakers!
I am looking for information about electric grain mills. If you use one,
what kind is it, where did you buy it, how long have you used it, and what
do you like or dislike about it? Are you happy with the service provided
by the merchant you bought it from? Would you buy the same kind of grain
mill again?
Thanks very much!
Bonnie Briscoe
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Bonnie Goodwill Briscoe e-mail:bbriscoe@infolink.morris.mn.us
Morris, Minnesota, USA
Language is all that separates us from the lower animals--
and from the bureaucrats.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
--------------- MESSAGE bread-bakers.v097.n046.3 ---------------
From: Sue B
Subject: German Breads
Date: Tue, 8 Jul 1997 08:01:40 -0400 (EDT)
Hello all,
I'm generally not a big contributor to this list but I have several
questions about German breads. I just returned from there, and I cannot
get over how fresh the breads stay. They would stay out overnight, not
face down on a cutting board, and 2 days later it felt like and tasted
like it was fresh from the bakery. This happened to all breads that I
tried. They were from a bakery and the people swore to me that there
were no preservatives. How is this possible? What are they doing?
Thanks alot for any info on this "miracle bread"
Sue
sb328@columbia.edu
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From: Dan & Vana Fessler
Subject: A couple of tips
Date: Tue, 08 Jul 1997 17:32:05 -0700
Hello everyone-
I have been a bread baker off and on for about 25 years. I was just making
pizza dough and thought of a couple of tips I might share with the group.
1) I save the shower caps from motels etc. and use them as bowl covers for
rising dough. Works great. They quickly wash up and can be thrown away
after a few uses. You can also buy them at the drug store in the hair care
section.
2) When I am making bread for sandwiches and want a nice, sliceable crust,
I put the bread, after baking, on a cooling rack. Then I take a clean
kitchen towel (I like linen ones. Don't use terry cloth!) and wet it under
running water. Ring out the towel and then drape over the steaming hot
bread. The towel will dry out as the bread cools and leave the bread nice
and soft.
These work for me. Hope they work for you also. ;-)
Vana L. Fessler
fessler@wolfenet.com
--------------- MESSAGE bread-bakers.v097.n046.5 ---------------
From: sue@interport.net (Curly Sue)
Subject: Re: question for everyone
Date: Sun, 6 Jul 1997 19:59:19 -0400 (EDT)
>I am curious... no matter what method you use to make bread, what is your
>favorite bread to make and what method do you use to make it??
>
>Thanks,
>Reggie
That's easy- Welsh Bread is my favorite... and I make it with a machine.
WELSH BREAD
(From The Best Bread machine Cookbook Ever: Ethnic Breads, M. Rosenberg,
HarperCollins Books, 1994)
***********************************
Ingredient small loaf large loaf TM*
distilled white vinegar 1 tsp 1.5 tsp 1 tsp
milk 2/3 c 1 c 2/3 c
brown sugar 2 T 3 T 3 T
whole egg 1 1 1
egg white 0 1 0
unsalted butter 4 T 6 T 6 T
salt 1/2 tsp 3/4 tsp 3/4 tsp
molasses 2 T 3 T 3 T
bread flour 2 c 3 c 3 c
baking soda pinch 1/8 tsp 1/8 tsp
caraway seeds 1 tsp 1.5 tsp 1.5 tsp
active dry yeast 1.5 tsp 2-1/4 tsp 2-1/4 tsp
raisins 3/4 c 1 c 1 c
1. Stir the vinegar into the milk. Let stand about 30 min, until the
mixture thickens.
2. Add ingredients (except raisins) but including the vinegar and milk, in
the order suggested by your bread machine manual and process on the bread
cycle according to the manufacturer's directions.
3. At the beeper (or at the end of the first kneading in the Panasonic,
Sanyo, and National, or after 40 min from "start" for Toastmaster) add the
raisins.
=== Notes ===
*TM indicates amounts I used for the Toastmaster, which typically takes less
liquids than other machines.
This bread rises more slowly than other breads in the machine so I use the
"sweet bread cycle."
(sorry about the formatting of the ingredients table!).
Sue(tm)
Lead me not into temptation... I can find it myself!
--------------- MESSAGE bread-bakers.v097.n046.6 ---------------
From: Reggie Dwork
Subject: passing it along
Date: Wed, 09 Jul 1997 10:46:48 -0700
I just got a note from MsRooby and she asked that I pass this on to my
lists...so here it is for all of you...
Reggie
The Mastercook mailings lists (MC-Recipe, Mastercook, plus digests for
each) have had some problems/changes in the last two weeks.
1. The subscriber address lists for MC-Recipe, Mastercook, and Mastercook
Digest vanished into the ether. The address for MC-Recipe Digest was not
affected.
2. The addresses for subscribing/unsubscribing have changed, due to the
lists moving to a new machine with new software.
To subscribe/resubscribe, this is the correct address to use:
majordomo@lists.sierra.com
Send the following message, depending on which list you wish to subscribe to:
subscribe
end
The listnames are:
mc-recipe
mc-recipe digest
mastercook
mastercook-digest
If you have any further questions or problems, please contact:
MsRooby@sprintmail.com
Thanks!
--------------- MESSAGE bread-bakers.v097.n046.7 ---------------
From: Debbie Hrabinski
Subject: Bread Dough Enhancer
Date: Wed, 09 Jul 1997 22:47:45 -0400
Hi everyone,
I was thumbing thru the Bakers Catalog when I came across Bread Dough
Enhancer. I had a couple questions re: this stuff.
Has anyone used it? And how do u like it?
I notice it has vital wheat gluten, ascorbic acid and diastatic malt
powder. I've heard of people using these separately and I wondered if
the combo really does anything extra.
Does it also keep your bread longer cuz it's got the ascorbic acid?
Has anyone used it for bread maker bread and gotten good/bad results?
Is it worth $9.95 for 10 oz??
thx!
debbie
piggie@worldnet.att.net
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From: J&L Hutchison <74444.3462@compuserve.com>
Subject: web site for bread machine information
Date: Wed, 9 Jul 1997 19:25:05 -0400
Content-Disposition: inline
I understand there is a Web site that compares products for consumers.
They supposedly have information on over 20,000 products including bread
machines. Users choose their desired features and then create side-by-side
matchups of competitors. They also have information on cars and
electronics. It is called CompareNet and the address is www.compare.net
I hope this helps some subscribers who are considering a bread machine
but don't know which brand to buy.
Jenny
--------------- MESSAGE bread-bakers.v097.n046.9 ---------------
From: Fred Smith
Subject: availability of yeast in bulk
Date: Wed, 9 Jul 1997 20:33:46 -0400 (EDT)
Thinking furiously, bread-bakers-errors@lists.best.com wrote:
> --------------- MESSAGE bread-bakers.v097.n044.16 ---------------
>
> From: kwheless@rockland.net (Karen Wheless)
> Subject: Finding yeast
> Date: Mon, 30 Jun 1997 00:23:11 -0500
>
> I'm having a hard time finding yeast here. The only place that sells yeast
> in bulk is Costco, and I'm not sure it's worth the membership fee just for
> yeast! But the prices at the grocery stores are outrageous. Is there any
> place where you can order yeast by mail? Is it both inexpensive and
> reliable? I only bake two or three loaves a week, so I don't need huge
> amounts. Also, how long does yeast last if you store it in the freezer?
>
> Karen
If there are any baker supply wholesalers in your area it might be
worth giving them a call. Some such suppliers are willing to sell to
the general public in small amounts.
Fred
--
-------------------------------------------------------------------------------
.---- Fred Smith / Office: fred@computrition.com
( /__ ,__. __ __ / __ : / 508-663-2524
/ / / /__) / / /__) .+' Home: fredex@fcshome.stoneham.ma.us
/ / (__ (___ (__(_ (___ / :__ 617-438-5471
-------------------------------- Jude 1:24,25 ---------------------------------
--------------- MESSAGE bread-bakers.v097.n046.10 ---------------
From: Chris Olmstead
Subject: Machine life-span
Date: Thu, 10 Jul 1997 01:13:23 -0500
From: "Rossana S. Tarantini"
>Does anyone have any idea of the life expectancy of a bread machine? We
>use ours every day, usually baking two loaves daily. Am I expecting too
>much from the machine? We use ours every day to make two loaves of bread.
>It's usually set on timer for a loaf first thing in the morning and then at
>least one more time in the late afternoon for another one. Sometimes even
>three times if I'm making a sweet bread. Does anyone have an idea? I'd
>appreciate the input.
My Oster manual says it has a 2 year warrantee. I am using mine about once
a day. From reading here and from books at the library it looks to me like
2 years is a _minimum_ lifespan. I would start to get nervous around 3
years, and shop to replace it in the 4th year even if it is still running.
I get the idea I'm very conservative.
Because you use yours more than once a day, you might start thinking about
owning two machines at a time. This would allow you to schedule a little
more freely, and if one of them fails you don't have to panic completely
while you seek a replacement. Look for a sale now, and give yourself the
freedom to look for a sale when the day comes that a machine finally does
wear out. I believe twice a day is a heavy work load. You might call your
machine's company and ASK, or look in the book for your warrantee length.
This would give you an idea of what they planned for.
Chris Olmstead.
--------------- MESSAGE bread-bakers.v097.n046.11 ---------------
From: myra@mtlib.org (Myra Gohl)
Subject: Red River Cereal
Date: Thu, 10 Jul 1997 15:22:07 -0600
Geraldine Tulane was looking for "Red River Cereal". I have a friend who
goes to Canada about once a year and she always brings me back some. That
is the only source I know. I have added it to a Nutty whole grain bread
that I got off this list several weeks ago. Yummy.
Myra in Montana myra@mtlib.org
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From: Coughlin
Subject: Finding yeast for Karen Wheless4
Date: Thu, 10 Jul 1997 14:22:24 -0400 (EDT)
In answer to Karen's letter about yeast, I buy the 2 lb package from
Price-Costco at about the price of a small jar from the supermarket, and I
freeze it, and have been using it for close to one year, (right from the
freezer) and it is still good.
You might want to consider buying from them, as it is a big savings over
supermarket prices.
--------------- MESSAGE bread-bakers.v097.n046.13 ---------------
From: "Bobbi Terkowitz"
Subject: My (current) favorite bread
Date: Thu, 10 Jul 1997 09:02:19 -0400
Reggie et al.,
In response to your question, my favorite bread at the moment is a
three-strand olive braid recipe I got from King Arthur Flour's cookbook.
It has black olive pesto kneaded into one strand, green olive pesto in
another, and olive oil in the third. It is beautiful, very tasty, and even
my kids love it! Obviously, it is not an abm product--I use a Kitchenaid
to help with kneading the three doughs, though. If anyone's interested, I
will dig out the cookbook and bring it in so I can post the recipe.
Regards,
Bobbi
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From: bredlady@softdisk.com (G Nuttall)
Subject: Wood fired Ovens
Date: Thu, 10 Jul 1997 10:15:17 +0100
Dan:
Check out the new web site for OVENCRAFTERS
http://pomo.nbn.com/home/ovncraft
I had the opportunity to apprentice with the master oven builder in the US.
His name is Alan Scott. I learned a great deal from him about ovens of all
types. Alan sells plans that the average person can use to build an oven
in their back yard, or wherever.
About a book, Alan is in the process if co-authoring a book which has much
info about wood-fired brick ovens in it, but it won't be available anytime
soon.
There is one book that I have that talks about ovens. It is titled " The
Bread Ovens of Quebec" by Lise Boily and Jean-Fracois Blanchette. This
book comes to us through the National Museums of Canada. You can easily
obtain a copy from Alan Scott.
I have another book that I picked up while on a baking tour in France, but
if you are not fluent in french, it won't help a great deal. I can give
you info on this book if you like.
About firing the oven in advance, we always fired our the night before
really well. I remember tending a fire( off and on) for about 3 hours,
then I went to bed. If you use limb wood that is about 1 foot shorter than
the length of your oven, you can build the fire in the oven opening, and
the fire will burn throughout your oven through the night with very littla
attendance from you.
The morning of baking, if we need to, we would build a small fire to keep
the temp at a certain point. It's not hard to do at all. The nice thing
about Alan's retained heat oven design is once fired it stays hot for
days. We would bake so many other things that it was truly one of the most
efficent ways to cook/bake i'd ever experienced.
You can build a fire the day you plan to use the oven, but the heat will
not retain as well and last as long after baking for heat efficiency. It
only takes a few hours to get it heated for bread, pizza not as long. When
you bake pizza in an oven like this, the technique is to have a flame
remaining in the oven while you are baking ( the coals and fire are raked
to the left or right side of the oven). The fire helps bake the top of the
pizza to perfection!
Alan has a web page ( http://pomo.nbn.com/home/ovncraft) that will give
you so much info about what plans he has available and I would suggest
going to that page and sending Ovencrafters e-mail about costs and such.
He would be the best judge of these things. Of course all oven costs
differ according to material costs in your area.
Don't be fooled by other imitation brick oven KITS , for bread baking
you'll want a retained heat oven. There is no match in quality. You can
use this oven for other things too ( ex Pizza, flat bread, beans, desserts,
meats - anything you'd consider baking). If you buy a pizza oven kit, it
will not hold heat well enough ( or long enough) for great bread baking!
Dan I hope this helps you. If you need anymore info don't hestiate to e-mail
g
Check out the web site for OVENCRAFTERS
http://pomo.nbn.com/home/ovncraft
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From: LZTHOMAS@aol.com
Subject: Request for repost: Grilled pizza
Date: Fri, 11 Jul 1997 11:46:26 -0400 (EDT)
I'm not sure, but I think somebody posted a recipe for grilled pizza a
while back. I just can't seem to locate it. Could you please repost it? Or if
I'm wrong, does anybody have any good recipies? I finally got my grille
together for the 4th and I now want to try and make natures most perfect meal
on the grille outdoors. Thank you.
Patrick
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From: Reggie Dwork
Subject: Archived Recipes
Date: Sun, 13 Jul 1997 01:20:43 -0700
We plan to put the recipes from Q2 1997 on the archive site on by Mon, July
14.
See the *Info* section at the end of each digest for the archive address.
Thanks,
Reggie & Jeff
--
Reggie & Jeff Dwork
Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists
For info write
--------------- END bread-bakers.v097.n046 ---------------
Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork
All Rights Reserved